I’m generally not good at coming up with my own baking recipes so I was absolutely thrilled when Laura from The First Mess posted this recipe for date sweetened chocolate chip cookies! Oh and not to mention they are gluten free, vegan and can be made sans nuts for an allergy friendly version! (head over to her site for better pictures than mine, including the sunflower meal). As you probably know if you’ve been following me for awhile, I always go to dates as my method of sweetening because they are packed with fiber and iron! This is the only chocolate chip cookie recipe I make and they are packed with whole food ingredients! I honestly would be fine with my kids having these for breakfast (minus the sugar in the chocolate chips)! Go make these STAT!
For those dealing with severe allergies and cross contact issues, Gerbs is my go to for allergy free seeds, dates and everything else!
guilt free chocolate chip cookies
recipe by the first mess
makes 10-12 cookies
ingredients
2/3 cup pitted medjool dates, lightly packed
1 tablespoon ground flaxseed + 3 tablespoons of filtered water
1/2 teaspoon apple cider vinegar
1/4 cup + 1 teaspoon MELTED AND COOLED coconut oil (measured in its liquid state)
1/4 cup roasted, smooth almond butter (or sunflower seed butter for nut-free version)
2 ½ teaspoons vanilla extract (no sugar added)
1 cup almond flour (or sunflower seed flour–grind sunflower seeds in blender)
1/4 cup coconut flour
1/2 teaspoon himalayan salt
1/2 teaspoon baking soda
1/2 cup vegan chocolate chunks/chips
directions
Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
If dates are not uber soft, place them in a bowl. Cover them with boiling water. Let them soak and soften for 5 whole minutes.
In food processor bowl, stir together the ground flaxseed, water, and apple cider vinegar. Let mixture sit for 5 minutes to thicken/gel slightly.
Once the dates are softened, drain and transfer them to the bowl of a food processor, fitted with the “S” blade. Add the coconut oil, almond butter (or sunbutter), and vanilla. Run the food processor on high until you have a relatively smooth paste, stopping at one point to scrape down the sides of the bowl.
Add the almond flour (or sunflower seed flour), coconut flour, salt, and baking soda to the food processor. Run the motor on high until you have a sticky and unified dough, stopping at one point to scrape down the sides of the bowl.
Scrape the sticky cookie dough out into a medium bowl. Fold in the chocolate chips with a spatula until they are evenly mixed throughout the dough.
Drop heaped tablespoons of the cookie dough out onto the baking sheet. Once you’ve scooped all of the dough, lightly oil your hands. Roll and flatten each portion of dough and arrange on the baking sheet. These cookies will not spread as they bake, so they won’t need much space.
Bake cookies until deep golden on the undersides and lightly cracked on top, about 12 minutes. Cool cookies on the baking sheet. These cookies are optimally enjoyed the day that they are baked.
